• 10g chia or basil seeds
  • 20g falooda sev or corn vermicelli
  • 5g rose syrup
  • 800ml whole or plant milk
  • 3 scoops of vanilla ice cream (optional)

For the rose jelly


  • STEP 1

    For the rose jelly, warm 200ml water, the syrup and sugar in a pan over a medium heat until the sugar has dissolved and the mixture is steaming. Whisk in the agar agar to dissolve. Remove from the heat and cool fully. Pour into a non-stick container. Chill for at least 1 hr, or until set, then cut into small cubes.

  • STEP 2

    Tip the chia or basil seeds into a small bowl and cover with 50ml water. Leave to soak until they have swelled up, about 30 mins.

  • STEP 3

    Meanwhile, break the falooda sev into 1.5cm pieces, then cook in a pan of boiling water for 5 mins until soft. Drain and rinse under cold water. Set aside. Combine the rose syrup and milk in a jug. Chill until needed.

  • STEP 4

    Spoon the rose jelly cubes into tall glasses, along with a few teaspoons each of the soaked chia or basil seeds and falooda sev or vermicelli. Top with ice cream, if you like, then pour over the rose milk. Serve with long spoons and straws.

Goes well with


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